This is a super simple recipe for my easy peasy lemon squeezy cream cheese buttercream (say that 10 times fast)! It's creamy and slightly tangy -- everything I love in a frosting -- perfect for adorning cakes and cupcakes or even some awesome vegan ginger snaps, like these ones from Cappello's (pictured above).
Ingredients
1 cup vegan butter
1 cup vegan cream cheese (I used Tofutti Better Than Cream Cheese)
4 cups powdered sugar
2 teaspoons vanilla
1 small lemon, zest and juice
1 cup vegan butter
1 cup vegan cream cheese (I used Tofutti Better Than Cream Cheese)
4 cups powdered sugar
2 teaspoons vanilla
1 small lemon, zest and juice
Directions
In a large mixing bowl, combine vegan butter and cream cheese with a hand mixer or standing mixer until fluffy and smooth. Slowly add in the vanilla, lemon and powdered sugar until fully incorporated. Enjoy!
In a large mixing bowl, combine vegan butter and cream cheese with a hand mixer or standing mixer until fluffy and smooth. Slowly add in the vanilla, lemon and powdered sugar until fully incorporated. Enjoy!
